It’s baking season, and if you’re like us then you love to add some of that Disney magic to those special treats! This decadent dessert from Rose & Crown Dining Room is the perfect way to end the day at Epcot. The delicious pudding is topped with two wonderful sauces: a creamy custard sauce and a flavorful butter rum toffee sauce.
So let’s get cooking!
Sticky Toffee Pudding
From Rose & Crown.
Ingredients
Pudding
- 12 oz dates chopped and blanched
- 8 oz hot water
- 2 tsp vanilla extract
- 2 tsp baking soda
- 1 lb all-purpose flour
- 2 tsp baking powder
- 4 oz butter unsalted
- 12 oz sugar
- 2 whole eggs
- 1/4 tsp salt
Butter Rum Toffee Sauce
- 1 oz butter
- 4 oz heavy cream
- 3 oz dark brown sugar
- 1/2 oz dark rum
Custard Sauce
- 8 egg yolks
- 3 oz castor sugar
- 1 vanilla bean
- 1/2 pint milk
- 1/2 pint heavy cream
Instructions
Pudding
Chop dates and add to hot water.
Stir in vanilla and baking soda.
Cream butter and sugar, add eggs one at a time.
On a low speed, add half flour and baking powder and all of the liquid; mix until combined.
Fold in the rest of the flour to mixture.
Fill in a greased mold half way and bake for 15 minutes at 325ºF.
Butter Rum Toffee Sauce
Combine butter, sugar and cream in a saucepan over medium heat.
Bring to a boil.
Remove from heat and add rum. Stir until incorporated. Serve hot.
Custard Sauce
Beat egg yolks and sugar together in a bowl until well blended.
Scrape the inside of the vanilla pod into the milk and cream in a saucepan. Bring to a boil.
Sit a bowl over a pan of hot water and whisk the cream into the egg and sugar mixture. The custard will start to thicken.
Keep stirring until it begins to coat the back of a spoon.
Remove the bowl from heat.
Serve warm or cold. Stir the sauce occasionally until cool to prevent a skin from forming.
To Serve
Place a pudding (cake) on a plate.
Top with custard sauce and hot butter rum toffee sauce.
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